1 sheet of shop-bought puff pastry (approx 30x18cm) 1 beaten egg, for brushing icing sugar, for dusting PRUNE FILLING 150g dried pitted prunes 50g cup sugar (or more, to taste) 1–2tbsp freshly squeezed lemon juice
to make the filling, place the prunes, sugar and lemon juice in a small saucepan with water just covering them, and bring to a slow simmer. cook for around 20 minutes or until the prunes are really soft. Purée if needed, then cool and use as directed.
Preheat the oven to 180°c/fan 160°c/gas 4. line two baking sheets with baking parchment.
cut the pastry into 15 equal squares of around 6x6cm. on each square, make a diagonal cut from each corner towards the middle, stopping 1cm from the centre.
Brush each square with beaten egg, then transfer to the lined baking sheets. Add 1tsp of the prune filling (or some jam, if you prefer) in the centre, then fold one corner into the middle, repeating all the way around to form a little star. in total, you’ll probably need around 150g of filling.
Bake in the preheated oven for 12–15 minutes, until the pastry has cooked through and is golden and puffed up. Allow to cool a little before dusting with icing sugar and serving.